Blood Orange Coffee Cake.
I know I know I know. Blood orange coffee cake!
Not only do I have a severe blood orange problem, I also have a coffee cake problem. A BIG ONE. It’s been only two months since I made this cranberry sauce coffee cake and I was craving one again. Enter blood orange coffee cake.
Because. I wanted to cover it in a pink glaze. That’s the REAL reason that I can’t get over blood orange.
It should come as no surprise because I often mention how I don’t really care about orange flavored things. It’s not that I dislike them, it’s just never the first flavor I would choose. I feel slightly different about blood oranges as a whole because they are a bit sweeter and less orange-like than navel oranges, but when zested? It’s all the same thing.
But the pink reigns me in.
This recipe is from Joy’s sour cream cake and I really don’t think I’ll ever use another coffee cake recipe. I swap yogurt for sour cream because I always have it on hand, but otherwise it’s perfect. I might try to adapt it down to a 9×13 pan at some point – I am just loving how perfectly it works in a bundt pan. Bundts are always so hit or miss, but they look CUTE. Cute cute cute.
So yes, basically I’m making this recipe again and again because it’s pink and it’s cute. If you could wrap up the worst girly millennial ever, you’d find me when you untie the bow.
But look! It’s just so pink. All reasoning behind this cake is right there before your eyes.
Now that we’ve clarified that, let’s talk coffee cake. Every time I share a coffee cake recipe, there are a few readers who assume that the coffee should be IN the cake. I do love that idea, and funnily enough I think it’s the name alone that keeps Eddie far, far away from it. He refuses to eat coffee cake because of his wild aversion to ANYTHING coffee-related, even words.
Hmmmmph. Okay, more for us.
But! I did put a bit of espresso powder in the streusel here. I loooove the flavor that it adds. Especially with the orange. I have to tell you how much more I loved the orange flavor here when mixed with the streusel, as opposed to just plain orange cake. And I also have to tell you how I scraped the glaze that dripped off the cake and onto the board… off with a spatula. And put it on my own piece of cake.
You’re probably really reassessing your feelings for me at the moment.
Embarrassingly enough, I still have onnnnne more recipe that uses blood orange to share with you this year. Because I’m a psycho and can’t stop. But this is the best! I swear. Until the next best comes along. aka, next week. When we eat all the chocolate things. After finishing all the cake things.
Blood Orange Coffee Cake
- 1/2 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter cut into pieces
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened to room temperature
- 1 1/2 cups sugar
- 2 tablespoons freshly grated orange zest
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cups plain greek yogurt full-fat or 2%
- ¼ cup freshly squeezed blood orange juice
- 1/2 teaspoon vanilla extract
- 3/4 cup powdered sugar
- Preheat the oven to 350 degrees F. Butter and flour a 10-inch bundt cake pan and set aside. Butter and flour is KEY! Don’t use cooking spray.
- Whisk together the sugar, flour, cinnamon, cocoa, espresso powder and salt. Add the butter pieces and using your hands, mix together the flour and butter until the flour is incorporated and in tiny pieces. It’s okay if the mixture looks like SAND!
- Take the sugar and mix it with the orange zest. Rub it in between your fingers to combine fully.
- In a small bowl, whisk together the flour, baking powder, soda and salt. In the bowl of your electric mixer, beat the butter on medium speed until creamy, then add the sugar and beat for 4 to 5 minutes on medium speed until fluffy, scraping down the sides if needed. Add the eggs one at a time, beating well for a minute or so after each addition. Add the vanilla and beat well. Beat in the yogurt, again scraping down the sides if needed.
- Gradually add the dry ingredients with the mix on low speed. But until they are just incorporated. Spoon half of the batter into the greased bundt pan. Sprinkle the batter with two thirds of the streusel. Add the remaining batter on top then, swirl in the remaining streusel with a knife. Bake until a wooden pick inserted into the cake comes out clean, about 45 to 55 minutes.
- My cake needed the full 55 and it was perfect.
- Remove the cake from the oven and allow to cool for 10 minutes. Invert the pan on a wire rack and allow the cake to cool completely. Don’t attempt to move it or it will break apart!
- Once cool, drizzle the cake with the blood orange glaze. Let set for about 30 minutes then slice and serve.
- Whisk together the ingredients until combined and smooth.
But seeee? PINK!